My sister and her husband had come down from Canada to visit with The Old Man. I was still staying with him to help him out. She had hoped for an opportunity to taste some of my cheeses. I decided it might be a good time to cut into the Esrom brick.
Although the middle flat surfaces were a little tacky, it sliced well and didn't stick to the knife. It wasn't crumbly. Then I tasted it...
This is my third effort. My impression was "Wow!" But that was just
my myopic tastebuds calling out. I arranged it with some of my Tomme de Merlot, 2-year-old Manchego, Beaufort #3, and my Tilsit #1. I also included some commercial Muenster and Baby Swiss to round it out for my Dad. Surprise, surprise...my Dad specifically pointed to the Esrom as one he liked. Wait a minute...my sister liked it too! I may have stumbled onto something here. My sister also liked the Beaufort. My Dad said he really didn't care for the Tomme de Merlot. Yeah, I saw my wife trimming the rinds off of each cheese she sampled. Eh!?
The next day I placed a couple slices of sourdough bread in the toaster oven and placed some Esrom and Beaufort on there to melt. The Esrom melted very easily. Oh it made a wonderful sandwich with a slice of ham and a touch of mustard.
This only took a little less than 6 weeks. There is a little softness just under the rind. The rind is paper-thin. I love this cheese!
This cheese recipe will go into the
WIN column.
-Boofer-
